Pear and cardamom upside-down cake from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 15) by Chetna Makan

  • ground cardamom
  • oranges
  • caster sugar
  • pears
  • eggs
  • self-raising flour
  • butter
  • ground almonds
  • light muscovado sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janeh9 on October 25, 2021

    Wonderful, easy cake. Added a tsp of ground cardamom to the batter as others suggested. Served with dinner, and was perfect gently warmed along with coffee in the morning.

  • trudys_person on September 26, 2021

    This a wonderful, easy impressive dessert! Or breakfast ;-) I agree with the other notes - I think I'll try adding cardamom to the cake batter too. Also, the recipe calls for self-raising flour - not easy to get in Canada, but I went with Nigella's recipe for British-style self-raising flour, adding 2 teaspoons of baking powder to 150 g all-purpose flour (no salt). It texture/rise was perfect. (page 15)

  • inflytur on February 13, 2021

    A showy cake with very little effort. I was concerned when I added the batter to the pan that some of the pear halves were barely covered. No need to fret. It all turned out right, and delicious, in the the end. I used green cardamom, as I supposed Chetna had, but I will like the cake even better with white cardamom. The cake will become soggy after awhile. Plan to eat it within three days.

  • chawkins on February 09, 2021

    Other than having to cook the topping first, this was basically a dump cake, very easy to make. The cardamom was all in the topping. The cake itself was flavored with almond and orange zest.

  • anya_sf on October 23, 2020

    I made 3/4 recipe in an 8" regular cake pan, which worked fine although I had to trim the pears a bit so they'd fit; baking time was about 50 minutes. The orange and almond in the cake went really well with the pears. Next time I'd consider adding cardamom to the cake as well as the caramel.

  • raybun on May 03, 2017

    We loved this. The pears and the almond sponge really absorb the cardamom infused caramel.

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